Monthly Archives: November 2014

Vegetable Soup with Roast Turkey Stock

Posted on November 30, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) See also Soups & Stocks Menu This recipe features a rich bone broth, in this case from a turkey carcass. The bones and bone marrow provide many nutrients to the broth including … Continue reading →

Posted in Herbs, Leafy Veggie, Legumes, Onion family, Poultry, Roasted, Root Veggie, Simmered, Spices, Stock, broth, Vine veggies | Tagged , , , , , , , , , , | Leave a comment

Fresh Tomato Paste for Parmigiana Sauce

Posted on November 29, 2014 by Cat

by Cat, July 2008 (Photo, right, from Wikimedia Commons) See also: 1. Eggplant Parmigiana; 2. Chicken Parmigana; 2. Basic Meatless Tomato Sauces; 3. Homemade Tomato Paste (For Canning, Freezing, Refrigeration) This tomato paste can also be used in other recipes that call for tomato paste, rather than … Continue reading →

Posted in Alcohol, Fat or oil, Herbs, Onion family, Sauteed, Simmered, Vine veggies, Vinegar | Tagged , , | Leave a comment

Flours & Starches: Cornstarch, Cornmeal and Masa Harina

Posted on November 28, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) See also Flours & Starches: 1. Other True Grains, 2. Gluten-Free, and 3. Purchasing & Storage; also 4. Lime Water and Nixtamalization Corn, or maize, is a true grain native to the Americas, and became … Continue reading →

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Crusty Corn Bread

Posted on November 28, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Lime water and Nixtamalization of Corn The most important consideration when making cornbread, is the source of the cornmeal. Since most commercial feed corn – the kind of corn used … Continue reading →

Posted in Baked, Corn family, Dairy, Eggs, Fat or oil, Grain, Leavening, Sweetener | Tagged , , , , , | Leave a comment

Baking Soda vs Baking powder, Part 2

Posted on November 26, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) Baking soda and baking powder are leavening agents for quick-breads, muffins, cakes, and cookies. In Part 1 we discussed how they are similar, how they are different, and how to convert between them. … Continue reading →

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Baking Soda vs Baking powder, Part 1

Posted on November 25, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) Baking soda and baking powder are leavening agents for quick-breads, muffins, cakes, and cookies. But what is the difference between them? How do you know which to use and how much … Continue reading →

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Masa Corn Bread-III

Posted on November 22, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Corn Bread or Muffins: Sprouted Grain or Pre-Soak Method; 3. Lime water Includes: 1. Standard Method; 2. Pre-soak Method (Neither has been tested by me) The most important consideration when making cornbread, is the … Continue reading →

Posted in Baked, Dairy, Eggs, Fat or oil, Flour, Grain, Leavening, Soaked, Sweetener | Tagged , , , , , , | Leave a comment

Whole Grain Corn Bread-II

Posted on November 21, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Corn Bread or Muffins: Sprouted Grain or Pre-Soak Method; 3. Lime water Includes: 1. Standard Method; 2. Pre-soak Method The most important consideration when making cornbread, is the source of the cornmeal. Since most … Continue reading →

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Corn Bread or Muffins-I

Posted on November 20, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) The most important consideration when making cornbread, is the source of the cornmeal. Since most commercial feed corn – the kind of corn used to make cornmeal and corn starch – is GMO, … Continue reading →

Posted in Baked, Dairy, Eggs, Fat or oil, Flour, Grain, Herbs, Leavening, Soaked, Spices, Sweetener | Tagged , , , , , , , , , , , , | Leave a comment

Lime Water and Nixtamalization of Corn

Posted on November 20, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Amazon) Lime water has been used for centuries for soaking corn kernels or corn flour to make hominy or masa harina (or just masa), respectively, in a process known as nixtamalization (from the Aztec) (2). Lime water … Continue reading →

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